Name: Pan-roasted halibut with coco bean, saffron and chardonnay
Total time: 1 h 30 min
Ingredients: 4 halibut fillets, skinned; vegetable oil; salt; pepper; 1kg Coco de Paimpol beans, fresh; 1 carrot, peeled; 1/2 head of celery; 1 head of garlic; 1 onion; 1 leek, washed; 1 bay leaf; 2 slices of smoked bacon; 2 sprigs of tarragon, picked and chopped; 50ml of Chardonnay vinegar; 2g of saffron; 200ml of lemon oil

Pan-roasted halibut with coco bean, saffron and chardonnay

by Luke Holder

Ingredients

Fish & Shellfish

4 halibut fillets, skinned

Oils & Vinegars

vegetable oil
50ml of Chardonnay vinegar
200ml of lemon oil

Store Cupboard

salt
pepper
1 head of garlic

Speciality Ingredients

1kg Coco de Paimpol beans, fresh

Fruit & Vegetables

1 carrot, peeled
1 onion
1 leek, washed

Salad & Fresh Herbs

1/2 head of celery
1 bay leaf
2 sprigs of tarragon, picked and chopped

Fresh Meat

2 slices of smoked bacon

Spices & Dried Herbs

2g of saffron